Crème anglaise (custard)
Nutrition per serving
Crème anglaise: a smooth, pouring vanilla custard that goes with cakes, poached fruit and floating islands. A delicate classic that is all about temperature, worth mastering once and for all.
Preparation: 10 min | Cooking: 10 min | Servings: 6 | Difficulty: Medium
Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 107 kcal · 5 g protein · 14 g carbohydrate · 4 g fat
Ingredients
- 50 cl milk
- 4 egg yolks
- 60 g sugar
- 1 vanilla pod
Method
- Heat the milk with the split vanilla pod.
- Whisk the yolks and sugar until pale.
- Pour the hot milk over them and return to a low heat.
- Stir with a spoon until the custard coats the back of the spoon (83 °C, without boiling).
Nutritional benefits
Made with milk rather than cream, crème anglaise stays relatively light. The milk and yolks provide calcium, protein and choline. A homemade sauce without additives, to use in a reasonable amount to coat a fruit dessert.
Variations and substitutions
- Lighter (skimmed milk).
- Coffee, pistachio or praline.
- Express version (no cooking, cold, with mascarpone).
- Made with plant-based milk.
Storage and making ahead
Keeps for 2 days in the fridge, with cling film pressed onto the surface; does not freeze well.
💡 Good to know
The custard is ready when it coats the back of a spoon and a line drawn with your finger stays clean: above all, never let it boil, or it will split.
Read more
Discover more vegetarian recipes · gluten-free recipes · kids’ recipes.
The foods in this recipe: milk · egg yolks · sugar · vanilla pod.
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